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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-28-2010, 10:37 AM   #16
somebody shut me the fark up.

bluetang's Avatar
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike

We usually grind the trim and mix sausage. Right now we are "sausage wealthy".
Those riblets look real good, color me in on that one. Just happen to be going to Sam's today.
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
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Old 09-28-2010, 11:42 AM   #17
On the road to being a farker

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Join Date: 11-17-07
Location: Simi Valley, CA

Gotta get me some ribs, those look great.
Still Trying!!
22 WSM, 18 WSM, Performer, OTG, Smokey Joe
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Old 09-28-2010, 12:47 PM   #18
Mister Bob
Babbling Farker

Join Date: 06-15-09
Location: Scituate, RI

Originally Posted by Scottie View Post
Here in Chicago, we call them rib-tips.... Cook and chop up into cubes. Put in half pan with your favorite sauce and cook for another 1 1/2-2 hours... enjoy...

That's what we call them and that's how we do them here in NY too!
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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Old 09-28-2010, 07:41 PM   #19
Knows what a fatty is.
Join Date: 06-15-10
Location: pasadena, tx.

very nice!
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pieces, ribs, St Louis, trim, Trimmings

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